Grilled lamb steaks with zoodle salad
A summery take on a noodle salad
2
Serves
11 mins
Prep Time
20 mins
Cook Time
Recipe author
Silver Fern Farms
This light dish features perfectly grilled lamb steaks served alongside sesame-infused zucchini noodles (zoodles!) and a refreshing summer salad. The zoodles add a healthy, fresh twist and paired with vibrant salad ingredients like cucumber, radish, and fresh herbs, this meal is both nutritious and satisfying, ideal for hot-day dining!
Pro tip: they call courgette "zucchini" in America - here they're used interchangabley, because zoodles sounds far more yummy than coodles.
This recipe is courtesy of Silver Fern Farms.
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Ingredients
For the lamb salad
1 pack Silver Fern Farms Lamb Steak
150g lettuce leaves
40g hazelnuts
2 Tbsp olive oil
½ tsp lemon juice
250g courgettes
250g asparagus spears
250g carrots
1 garlic clove
3 sprigs fresh thyme
10g sesame oil
salt and pepper
Method
For the lamb steaks and salad
1
Remove Silver Fern Farms Lamb Steaks from the fridge and packaging and allow to bloom at room temperature for 10 mins.
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2
Finely chop the hazelnuts, mix well with olive oil and lemon juice and season with salt and pepper. Add the lettuce leaves and mix.
3
Peel the carrots, then cut zucchini and carrots with a spiral cutter in a spaghetti shape. Cut the asparagus stalks in half. Peel the garlic and chop finely.
4
Blanch the asparagus stalks for about 2 mins, rub them with a little olive oil and spread them on a griddle.
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5
Cook for about 5 mins on the hot grill.
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6
Meanwhile, heat the remaining olive oil in another pan, add the garlic with the thyme leaves and the vegetable noodles and fry for about 5 mins.
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7
Take the pans off the heat, cut the asparagus roughly and mix with the "zoodles". Season with sesame seeds, salt and pepper.
8
Rub the Lamb Steaks with oil, season with salt and pepper and cook for 5 mins on each side (medium-rare).
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9
Place on a plate, cover and leave to rest for 5 mins.
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10
Serve with salad and zoodles.
Nutrition Information per Serving (612g)
This nutrition analysis is based on 2 serves.
Energy
2449kJ (585 kcal)
Protein
34.3g
Total Fat
41.5g
Saturated Fat
6.4g
Carbs
13.7g
Dietary Fibre
12.6g
Sodium
364mg
Iron
6.6mg
Zinc
4.8mg
Vitamin B12
1.4µg
